Kitchen chemistry / written by Ted Lister in collaboration with Heston Blumenthal.
Material type:
TextPublication details: London, UK : Royal Society of Chemistry, c2005Description: xvii, 125 p. : ill., (some col.) ; 30 cm. + 1 CD-ROM (4 3/4 in.)ISBN: 0854043896Subject(s): Science -- Experiments | Chemical reactions | Interdisciplinary approach in education | Cooking | Chemie | Levensmiddelen | Dagelijks levenDDC classification: 507.8 LOC classification: Q182.3 | .L68 2005Other classification: 58.34 Online resources: Publisher description | Table of contents only | Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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ATU Book
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SCHOOL OF APPLIED SCIENCE & ENGINEERING LIBRARY - ACCRA TECHNICAL UNIVERSITY General Stacks | Q182.3 .L68 2005 (Browse shelf(Opens below)) | c1 | Available | 0000000564 | ||
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ATU Book
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SCHOOL OF APPLIED SCIENCE & ENGINEERING LIBRARY - ACCRA TECHNICAL UNIVERSITY General Stacks | Q182.3 .L68 2005 (Browse shelf(Opens below)) | c2 | Available | 0000003126 |
Includes bibliographical references.
The use of salt in cooking (1) -- The use of salt in cooking (2) -- By how much does salt increase the boiling point of water? -- It all salt the same? -- "Low sodium" salt substitutes -- What affects the colour and texture of cooked vegetables? -- Should beans be cooked with the lid on or off? -- The chemistry of baking powder -- The structure of ice and water -- Why do pans stick? -- Enzymes and jellies -- The chemistry of flavour -- Chemical changes during cooking -- The science of ice cream -- 'Asparagus pee' -- How hot are chilli peppers?
This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.
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